In my clear out the pantry, cupboards and freezer efforts, I ran across a half used bag of herb seasoned stuffing. Must have been leftover from the holidays.

(Side note – I highly recommend spending 4-6 weeks each year, doing a “pretend like you are moving” clean out of your pantry and freezer. Highly. Recommend.)

Every so often this bag of half used stuffing would give me a gentle reminder that it needed to be used. Once it almost fell off the shelf, whcih would have been a terrible mess! I’ve brushed past it a number of times and it kept saying…”I want you to eat me. Soon.”

Well, soon is now.

I decided to use it in place of bread crumbs in meatloaf. I had the perfect package of ground chuck, bought on Manager’s Special.

(Note: I ended up cooking this in 9×13 glass baking dish, because I ran out of time. It cooks faster in a flat baking dish (45 min)…you could certainly make this into 2 9×5 loaf pans…just up the time by 25-30 minutes to be sure it cooks all the way through.)

Ooooh, I had some Rosemary and seasalt specialty bread (that I got on discount) that just wasn’t that good. I stuck it in the freezer and forgot about it. Well just 2 days ago, I made it into crumbs! It might be perfect in a meatloaf. I’m sure going to try anyway. BTW, I have a great recipe that uses a couple of cups of this kind of bread crumbs. It’s like a chicken pot pie, but the crumbs instead of the crust. Mmm.

Uh, oh. You never mention the ketchup in the instructions. I thought it was unlike my other meatloaves not to have a tomato product in the meat mixture, assuming the ketchup was to be put on top. Well, it’s set to cook, we’ll see how it turns out.